Chickpea pulse pan with crispy bacon

Chickpea pulse pan with crispy bacon
This dish is great for a simple, yet tasty, family meal
Serves 4  / 
Prep 10 minutes  / 
Cook 30 minutes


1 tbsp Coop olive oil
1 onion, finely sliced
4 garlic cloves, crushed
2 x 400g cans Coop chopped tomatoes
1 tsp dried thyme
2 x 400g cans Coop chickpeas, drained and rinsed
100ml semi-skimmed milk
2 Coop smoked back bacon rashers
4 free range eggs
2 Coop pitta breads, toasted, to serve


1. To make the sauce, heat the oil in a large pan that has a lid, and cook the onion over a medium-high heat for 7-8 mins, stirring, until softened
2. Add the garlic and cook for another minute
3. Stir in the tomatoes, thyme, chickpeas and milk, then bring to a simmer
4. Partially cover the pan and cook, stirring often, for 25 mins
5. While it's cooking, heat the grill and cook the bacon until it's crisp, 8-10 mins, turning halfway then keep warm
6. When the sauce is done, make 4 wells in it and crack an egg into each
7. Cover the pan fully, turn the heat to medium-low and cook for 5-6 mins, until the egg whites have set
8. Chop, then scatter the bacon around the pan, then serve with the pitta bread to mop up the juices